pasta quickie
i was desperately hungry and exhausted after a 14 hour day yesterday, but not in the mood to actually leave the house again to scrounge for food. so i settled on pasta, counting on that extra jar of pasta sauce that was in the cupboard. but there was no such jar, and the water was already boiling. i ended up using the veggies i had on hand and came up with this simple but pretty decent dish:
you need:
- cooked shell pasta -2 cups dry?
- olive oil
- oregano, black pepper, paprika, salt
- 2 cloves garlic; 1/3 vidalia onion
- 1/2 green pepper (chopped), 7-8 mushrooms (sliced), 1 roma tomato (choppped)
- fresh black pepper & parmesan
add all the vegetables and stir-fry. let cook until green pepper is soft, but not too soft. add the vegetable mixture to pasta and mix in.
serve with fresh pepper & parmesan.
posted by been @ 7/13/2005 08:10:00 PM
7 comments
7 Comments:
yummmm
hmmm...after seeing all the quickies you folks are having, mine doesn't seem like a quickie at all.
vidalia onions are the big ass white onions you can find in just about any supermarket. they are milder and sweeter than their smaller counterparts. i don't think it's essential to the recipe; i just happened to have it on hand (having used some for miss ruckus' eggplant soup!).
you tried my soup?! did you like it? be honest! :) i haven't made it again yet but i keep meaning to, just to see whether maybe the first time i was a fluke and the recipe iw rote down was flawed.
helen, the soup was turned out really well!! the explosion of hot garlicy roasted tomato plus cold soup and yogurt was really nice. I didn't get my coulis right, though, because I didn't crush the garlic (just minced). realized the mistake after. oh well. The only thing I saw was missing in the recipe was the cooking time for the soup once you add the roasted eggplant to the onions and mint, before blending. I didn't cook for very long (out of impatience), but I wonder if it would have tasted a lot different - i didn't think it would since everything was soft and it was being blended anyway. all in all, a very yummy soup.
oh, and how did you get the coulis to drizzle so well?! mine didn't sink to the bottom but it still diidn't spread that well...i used dairy yogurt though...
i think that as long as everything was soft, you didn't need to cook that long - the flavours blend while you let it chill in the fridge (which is why i think it tasted best the following day). as for the yogurt, i think i cheated and used garlic granules cuz i was too lazy when i was making the coulis to crush anymore garlic! :P also, i think it drizzles better if you leave it out. so maybe if you leave the yogurt out for a bit before using it, it softens more. also, you can add a bit more lemon juice or water to make it a runnier consistency. i found the tomatoes plopped into the soup rather than float on top because of the weight, but i used soup plates so they were shallow and i added enough that made it look liek it was floating on top. :)
i imagine minced garlic would be fine if you made the coulis beforehand and let it set so the garlic flavour infused into the yogurt.. but then take it out to let sit a bit before serving so it's not too thick.
thanks for the tips :).
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